Other kinds of cheese?

Hi Liz,

Camembert is a perfect substitution for the brie. I've made camembert en croute myself many times, and it is scrumptious. Follow the recipe as written for the brie en croute with the sole change being the switch to the brie.

Brie and Camembert are the only two cheeses I would recommend for this particular recipe; they are semi-firm cheeses, so they keep their shape while simultaneously achieving a perfect melt. Firm cheeses, like Gouda or Cheddar, will not melt evenly when used in large rounds.

But there are countless other recipes on the puffpastry.com website for just about every cheese possibility. I love Parmesan, Manchego, and Romano sprinkled on puff pastry twists and straws, and goat cheese and blue cheese make outstanding fillings in mini tarts and turnovers.

Camilla